Recipes

Meatball Pizza – The Friend Maker

Good Gravy this recipe is insanely delicious! Friday night at the Prescott house is Pizza Night. Like delicious, carb-loaded, joy-filled clockwork. And this is one of our favourites. This tasty little recipe is an excerpt from my cookbook, Eat Delicious, which you can order here. It’s chock-full of my favourite pie recipes, from Classic Prosciutto & Basil, Roasted Veggie, BBQ Chicken and more! Awesome.

DIRECTIONS
1. Place a pizza stone in the oven and preheat the oven to 450° F. Line a large baking sheet with parchment paper.

2. Make the meatballs: Combine all the meatball ingredients in a large bowl and mix gently with your hands. Roll the mixture into golf ball–size balls in the palms of your hands (for 14 to 16 meatballs). If the meatballs look a little big, fear not! They will shrink as they cook. Set the meatballs on the baking sheet, leaving at least 1 inch of space between each, and bake for 15 minutes, or until nicely browned and cooked through. Set aside.

3. Make the pizza: Increase the oven temperature to 550° F and let the pizza stone preheat for 30 minutes.

4. Roll out the dough into two 12-inch rounds on parchment paper. Spread ½ cup of the pizza sauce on each dough round, leaving 1 inch around the edges bare. Divide the meatballs between the pizzas and break the mozzarella over the top. Hit the pies with a pinch of red chili flakes & cracked black pepper. Drizzle 2 tsp of the olive oil over each pizza.

5. Working one at a time, transfer the pizzas to the preheated oven and bake for 6 to 8 minutes, until the crust is perfectly crisp and the cheese is melted.